A great summer snack is one that won’t leave you feeling bloated, lethargic, or guilty. Taking in leafy greens is always at the top of our dietary priorities, but there’s only so much salad we can handle. Transforming your greens into crispy and flavorful chips can help curb those greasy potato chip cravings, and trick you into thinking you’re indulging— when really you’re doing your body good. A little patience is required here, and there’s a secret to making your kale chips the best on the block, but you could opt out of these recipes and go for the store bought kale chips. BUT why over pay for something you can easily do yourself, and have the guarantee of freshness?! Fresh baked greens is where it’s at.

You can even get creative by slicing sweet potatoes and beets with a mandolin then apply the following recipes, but make sure you bake them separately. Kale doesn't have the same heat resistance as root veggies.

SO HERES THE BIG SECRET TO PERFECT KALE CHIPS….

They love to be pampered... so give them a thorough massage and work the leaves until they are all soft and limp before you bake them.

Directions:

After washing your bushel with water, remove moisture by shaking and then pat drying.

Take your dry bunch of kale and cut the stems off. Keep for juicing or smoothies, please don't waste em'! Rough chop the leaves into smaller pieces and place into a large bowl.

Massage the leaves by squeezing out any crispy tension, really get into it like you’re giving the leaves a little rubdown.

Now you’re ready for oil and seasoning. Massage the oil (3 Tbsp of extra virgin olive oil or coconut oil if you prefer) in with your hands to spread out evenly. Then dust the seasoning mix all over the leaves and toss with a spoon or utensil so you avoid removing flavor by getting it on your hands.

Spread the leaves on a baking sheet and place in a pre-heated oven at 300˚F. Depending on your oven it can take anywhere from 15 to 25 minutes to become crispy. Keep tabs on your chips after 15 minutes to see if they are crunchy, but careful not to neglect and burn them.

Seasoning Mix Recipes:

#1 Yellow Curry + Goodness

3 tablespoons curry powder

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon mustard seed powder

1 teaspoon ginger powder

1 teaspoon red pepper flake

Sea salt to taste. I used 1 teaspoon per bunch of kale.

#2 Mexican Seasonings + Kale = Fiesta in your mouth

3 tablespoons ground cumin

2 tablespoons paprika

2 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon oregano

1 teaspoon cayenne pepper

Sea salt and black pepper to taste

#3 Truffle + Rosemary Bites

3-4 tablespoons black truffle oil

3 tablespoons dried rosemary (fresh or store bought)

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon white pepper

Sea salt to taste.

Keep your chips (whatever is left of them) fresh by storing them in a covered container in your pantry or out on the counter. Although, as irresistible as they are healthy, I doubt they will last long.